Did I add the right ingredients for my chicken pot pie filling?

[Anonymous No.17457708]

>2 breasts
>chicken stock
>carrots
>onions
>celery
>potatoes
>green onions
>rosemary
>like 4 garlic cloves
>ball pepper
>coriander
>salt and pepper

Of course it's just starting to boil, I'll let it cook for 2 hours and then start reducing and adding a little bit of flour to thicken

[Anonymous No.17457728]

>>17457708
Needs fat. Butter would be good.

[Anonymous No.17457764]

There's no need to cook it for so long, the vegetables will disintegrate.

[Anonymous No.17457846]

>>17457708
you need something to thicken up the broth like a corn starch slurry or butter/flour roux or just a can of cambells cream of chicken soup otherwise that broth will make your crust soggy also peas are optional

[Anonymous No.17457851]

>>17457846
something thick like this

[Anonymous No.17457866]

>>17457846
Going for the flour roux route this time but you got it right though, that's the consistency I'm looking for desu
>>17457728
Hmm, how much should I add?
>>17457764
Is 1 hour good enough? Thanks in advance for the heads up anon

[Anonymous No.17457873]

>>17457708
you'll wind up with a brownish-greyish glop if you boil that long enough for it to reduce. at least pull the chicken out when it has cooked through so it doesn't turn stringy.

[Anonymous No.17457979]

>>17457866
flour roux is good because it adds fats to the meal

[Anonymous No.17458043]

>>17457866
An hour is plenty, you can also just poke the vegetables with the tip of a knife and stop when they're tender. Good luck.

[Anonymous No.17458077]

>>17457979
>>17458043
>>17457851
>>17457728
>>17457873
Thanks to all of you it's looking hella good, appreciate it bros. I'm now working on the dough, will be posting pics soon

[Anonymous No.17458160]

>>17457846
Also an alternative to soggy crust is just not doing a crust on the bottom at all and only putting it on top, like a cobbler.

[Anonymous No.17458242]

>>17458077
following to see the results, love making chicken pies

[Anonymous No.17458265]

>>17458160
thats true

[Anonymous No.17458272]

>>17458160
You lost me there chief
>>17458242
The filling is cooling down and the dough is ready, I'll get both before and after baking pics in the next hour desu.

In the meantime I'm thinking if I should use an egg or milk to glaze these bad boys..

[Anonymous No.17458279]

>>17458077
try to not over work the dough or you'll melt the butter and it won't come out flaky

[Anonymous No.17458373]

>>17458272

egg seems to make a much more shiny golden crust than milk does in my experience

[Anonymous No.17458791]

First I wanted to have the dough ready

[Anonymous No.17458801]

>>17458373
Yessir I ended up using eggs, these babies are looking real good